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Giant Beans casserole with baby onions
Serves/Yields: 8 persons
Time: 2 - 3 hours
Difficulty: Medium
Season: Winter
Greek: Gigantes stifado
We used giant beans from North Greece and more specific from Prespes lake. This lenten dish was prepared for a Epiphany day, which is on the 6th of January according to the Orthodox Calendar. It serves 8 persons as a main dish
Giant black beans salad from Prespes
Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Easy
Season: Winter
Greek: Salata me mayrous gigantes Prespwn
With this recipe we try to demonstrate how to make a black beans salad that we tried in Prespes district in North Greece. The nice tavern that we tasted this salad was in village Oksia – Mikrolimni (Οξιά – Μικρολίμνη).
Stuffed vineleaves with rice
Serves/Yields: 70 pieces
Season: Winter
Greek: Dolmades yalatzi
Dolmades is an appetizer delicacy wrapped in vine leaves. This recipe yields approximately 70 pieces.
Beef slices with vegetables and Vinsanto wine from Santorini
Serves/Yields: 6 persons
Time: 1,5 hour
Difficulty: Medium
Season: Winter
Greek: Filetakia moshariou me lahanika kai vinsanto
Courtesy of Leda Dizelou.
Smoked Herring Dip
Serves/Yields: 6 -8 persons
Time: 15 - 30 minutes
Difficulty: Easy
Season: All seasons
Greek: Dip kapnistis reggas
Absolutely delicious and easy to make dip. Spicy and salty enough to open appetite.
Greek Style Spaghetti
Serves/Yields: 4 persons
Time: 1 hour
Difficulty: Easy
Season: Spring/Summer
Greek: Elliniki makaronada
Spaghetti is Italian and dominant in all cuisines. Olives, olive oil, peppers, feta, mitzythra are typical Greek cooking ingredients.
Talatouri
Serves/Yields: 4 persons
Time: 30 minutes
Difficulty: Easy
Season: All seasons
Greek: Talatouri
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